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Solardrying PDF
Solardrying PDF
and vegetables
Information provided by
Department of Agronomy, University of Fort Hare
Private Bag X1314, Alice 5700
Tel: 040 602 2069 Fax: 040 653 1730
E-mail: amnkeni@yahoo.com or mbrutsch@ufh.ac.za
Contents
This publication is about ....................................................................... 2
Fruit ......................................................................................................... 15
Vegetables ............................................................................................ 19
Herbs . ..................................................................................................... 24
Notes ...................................................................................................... 36
For thousands of years people have sundried fruit and
vegetables to preserve for leaner times. New technologies
brought changed techniques, but at present the increasing
demand for healthy, low-cost natural foods and the need for
sustainable income, are bringing solar drying to the fore as
a useful alternative for surplus products.
Sun drying
Drying in the sun is very economical. You only have to spread the
produce on a suitable surface and let it dry in the sun.
Disadvantages
Somebody has to stay at home
throughout the drying period
to chase off domestic
animals, to remove the
produce when the
weather becomes too
windy and dusty, or
when it rains.
Solar drying
The technology and capital required to dry fruit and vegetables
by solar dryers is basic and the entire operation can be completed
in most kitchens. The structure can be very basic, e.g. a box frame
covered with plastic sheeting.
Advantages of solar dryers
zz Drying is faster because inside the dryer it is warmer than outside.
zz Lessrisk of spoilage because of the speed of drying (if the drying
process is slow the fruit starts to ferment and the product is spoilt).
zz The product is protected against flies, pests, rain and dust.
zz Itis labour saving. The product can be left in the dryer overnight
or during rain.
zz Thequality of the product is better in terms of nutrients, hygiene
and colour.
Precautions
zz Cleanliness and hygiene are very important in the processing of
dried fruit and vegetables.
zz To minimise the possibility of contamination, any person who is
unwell or has infected wounds or
sores, is ill with a gastric disorder or
suffering from diarrhoea MUST BE
EXCLUDED from the processing
operations.
zz All
cuts have to
be covered with
waterproof dressing.
zz Raw materials
contaminated by moulds must not be used in processing.
Predrying treatments
Selection
zz Use only ripe, good-quality fruit and vegetables.
zz Select fruit and vegetables individually.
zz Discard rotted, damaged or diseased fruit and vegetables.
zz Remember, processing cannot improve poor-quality fruit or
vegetables.
Washing
zz Clean all working surfaces before handling fruit or vegetables.
zz Water for cleaning must be treated with a household bleach
solution.
zz Prepare the cleaning solution as follows:
Pour 50 parts of clean water in a clean bucket (e.g. 20 l).
Add one part of any household bleach
(e.g. 400 ml) containing chlorine
For safety reasons plastic
gloves should be worn when
mixing the solution.
zz Onebucketful of the treated 20 l
water (20 l) is enough for
cleaning 20 kg of fruit.
zz Usea fresh
cleaning solution
every day.
zz Selected fruit and vegetables should be washed and scrubbed
individually in the treated water, while plastic gloves should be
worn.
zz Caremust be taken to avoid breaking the skin of the fruit during
cleaning and thereby contaminating the flesh.
zz Washed fruit and vegetables should be placed into a clean
basket or bucket and taken to the peeling or blanching area.
Blanching
Before drying, all vegetables should be blanched in steam to halt
the action of enzymes. However, blanching of fruit is optional. Steam
blanching is recommended because it prevents the loss of some
nutrients and the products being dried from adhering to each other.
Do not underblanch, because the enzymes will not be inactivated
totally and the dried vegetables will deteriorate during storage.
Procedure
zz Pour several
centimetres of water
into a large cooking
pot that has a close-fitting
lid. Heat the water to boiling and place over it (high enough to
keep clear of the water) a wire rack or basket holding a layer of
the vegetables (not more than 5 cm deep). Cover and let the
vegetables steam for half the required time, then test to make
sure all pieces are reached by the steam.
zz A sample from the centre of the layer should be wilted and feel
soft and heated through when it has been blanched properly.
zz Remove the vegetables and spread them on paper towelling or
clean cloth to remove excess moisture while you steam the next
load. Cover with towelling while waiting for further treatment or
before taking it to the drying trays.
Peeling
zz Hygiene is of utmost importance when
peeling.
zz The operator should wash his/her hands and arms thoroughly with
clean water and unperfumed soap.
zz Peelings
and seeds should be disposed of as soon as possible
because they attract flies and other insects.
zz Very thin pieces tend to stick to the drying trays and will be
difficult to remove.
Dryer loading
zz The dryer should be positioned
in a level area unobscured
by trees or buildings so that
it is fully exposed to the sun
throughout the day.
zz Ifthe wind blows pre
dominantly in one direction
for long periods the dryer
should be placed end-on to
the wind. This will reduce the
cooling effect of the wind
blowing direct into the drying
cabinet, lengthening drying
times. It will also reduce the
possibility of dust entering the
cabinet.
zz Before loading, the inside of the drying cabinet should be swept
clean and then wiped out with a clean, damp cloth.
zz The doors should be closed immediately after each tray has been
loaded and not left open until the next tray is fetched.
Drying
zz Duringthe first few hours of drying, particularly during very hot
and sunny weather, fruit may dry at such a rate that moisture
condenses on the inside of the plastic covers.
zz Pack carefully to
avoid crushing the
vegetables.
zz The dried products must be stored in a cool, dry and clean area
which is secure and protected against rodents and other pests.
Specific products
Fruit
Mangoes
Select firm, ripe mangoes
Wash with clean water
Peel
Cut into slices (2 3 mm
thick)
Arrange on trays for loading into the dryer
Test for dryness: slices should be pliable, without sticking together.
Pineapples
Select firm, ripe fruit
Wash
Cut off the top and base
Peel
Cut into slices (2 3 mm thick)
Arrange on trays ready for loading
into dryers
Test for dryness: slices should be
pliable, without sticking together.
Bananas
Select good-quality fruit
Wash
Apples
Select good-quality fruit
Wash
Peel
Split
Core
Cut into regular slices (23 mm
thick). As you cut, dip the slices
into lemon juice to retain the
colour temporarily
Steam blanch for 5 minutes and
remove excess moisture
Arrange slices on trays ready for
drying
Test for dryness: leathery,
no moisture when cut and squeezed.
Cactus pears (prickly pears)
Select large, ripe fruit
Allow to cool
Pumpkin leaves
Select fresh, tender leaves
Peel off the hairy outer skin
Wash in clean water
Steam blanch for 3 to 5
minutes
Place on trays ready for
drying
Test for dryness: crumbles
easily.
Tomatoes
Select fresh ripe fruit
Wash in clean water
Slice into regular pieces (vertically)
Arrange the pieces on the tray for drying
Test for dryness: a handful will
spring apart after squeezing.
Cabbage
Peel off the outer leaves
Core
Amaranthus sp.
Select young, tender and crisp leaves
Wash
Carrots
Choose
crisp, tender carrots
without woodiness
(Not necessary to peel
good, young carrots)
Steam until cooked through but not mushy (about 1520
minutes depending on size)
Remove whiskers, tails and crowns
Cut into rings (23 mm) or shred
Arrange on trays for drying
Test for dryness: slices very tough, but can be bent. Shreds are
brittle.
Beetroot
Choose small ones
without woodiness
Leave 1 cm of
the tops (they
will bleed during
precooking if the crown is cut)
Steam until cooked through (2030 minutes)
Cool, trim roots and crowns and then peel
Shred with a coarse blade of a vegetable shredder (slices are not
recommended because they take a long time to dry)
Spread thinly on trays for drying
Test for dryness: shreds are brittle.
Pumpkin
Deep orange varieties with
thick solid flesh make the
best product
Cut in half (manageable
pieces for peeling) and
remove seeds and all pith
Shred with the coarse blade of
a vegetable grater
Place in shallow layers in the basket, steam for
6 minutes
Arrange shreds on drying trays ready for drying
Test for dryness: shreds are brittle.
Green beans
Select young and tender stringless beans
Wash thoroughly
Steam for 2 to 3 minutes
Cut into short pieces or lengthwise
Arrange on trays for drying
Test for dryness: extremely
tough ribs, the thin edge
crumbles.
Herbs
This category includes celery leaves as well
as other aromatic herbs such as parsley, basil,
sage, tarragon, etc. All these should be dried at
temperatures not exceeding 40C. (If it exceeds
this temperature oils valued for flavour will be lost.)
1 tablespoon masala
2 eggs, beaten
salt
pepper
zz Mix
the amaranthus with gram flour or bread flour, masala, egg
and seasoning
zz Leave in a cool place to firm up a little (preferably a refrigerator)
zz Form the firm mixture into cakes or croquettes, roll in the flour and
fry briefly both sides until uniformly golden.
Amaranthus or cabbage relish
100 g dried amaranthus or cabbage
1 large onion (chopped)
1 large tomato (chopped) or 1 tablespoon tomato paste
1 green pepper (seeded and chopped)
1 carrot (grated)
2 tablespoons cooking oil
cup coconut milk or skim milk
salt
pepper
zz Servewith stiff
porridge or rice.
Pumpkin fritters
1 cup dried pumpkin
2 eggs, beaten
pinch of salt
zz Soak pumpkin in enough water to cover and let stand for 1 hour
zz Stir
in beaten eggs and drop spoonfuls onto a lightly-oiled pan,
over medium heat
pinch of salt
50 g soft margarine
1 egg, beaten
50 g walnut, chopped
zz Pour over 2 cups of boiling water to melt the margarine and allow
to cool, then blend roughly
zz Mix the egg, walnut, flour and vanilla essence and add the
banana mixture and mix to a smooth malleable consistency
zz Serve slices
buttered or
toasted.
Pineapple and chicken wings
150 g sundried pineapple
1
/3 cup butter or margarine
zz Soak the pineapples in 1 cup water for 1 hour and cut them into
small chunks
zz Heat oven to 200C
zz Put
butter or margarine in a large shallow baking pan and set in
an oven to melt
zz Combine tomato sauce and garlic. Brush the mixture on separate
wings, then roll in breadcrumbs to coat all sides
zz Place in the baking pan turning them over in the butter
zz Bake for 30 minutes
zz Remove pan from oven and turn the chicken wings
zz Drainpineapples, measuring the juice (about a 1/3 cup liquid is
required)
zz Combine the liquid with syrup, lemon juice, ginger and
Worcestershire sauce and pour over wings
zz Bakefor about 30 minutes or until chicken is very tender, adding
pineapple chunks in the last 5 minutes
zz Remove from oven and serve with rice
3 eggs, separated
zz Mix well and form into small balls the size of walnut
REFERENCE
BRETT, A., COX, D.R.S., SIMMONS, R. & ANSTEE, G. 1996. Producing Solar Dried Fuit
and Vegetables for Micro and Mmall-scale Rural Enterprise Development:
Handbook 3: Practical Aspects of Processing. Chatham, UK: Natural Resources
Institute.
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